Large Family Chocolate Chip Cookie Recipe

We all love chocolate chip cookies, but a double batch is too much. Not that we couldn’t put some in the freezer, but that we can’t seem to leave off them till they’re gone. So I decided 50% larger than a typical batch should suit us well. Also my girls prefer the variations written out. I keep them in my head, but they need that space for actors’ bios and Disney lyrics.

My cookie helpers are the greatest!

My cookie helpers are the greatest!

DS21 thinks I suffer from a rare form of ADD that (I’d say enables) me to remember what kind of toothpaste and deodorant each of them prefers, the sizes of their shoes and underwear, you know-“the basics”. He obviously isn’t a parent yet. At any rate, I have a standard chocolate chip recipe in my head, and I modify it to suit most cookie occasions instead of looking up something new. It makes very tasty peanut butter and/or chocolate chocolate chip cookies. (Another variation-leave out the chips. A travesty, I know, but we run out of chips a lot around here, because the *ahem* woman in charge of shopping never buys more than two bags a month and that only when she’s feeling splurgey.)

Larger Batch Chocolate Chip Cookies

Cream together 3 cubes soft butter (or 2 cubes butter and 1 cup peanut butter)
3 eggs
3 cups white sugar
½ Tbl vanilla
1 tsp molasses is optional.

Mix together 3 ½ cups flour (or 3 cups flour and 1.2 cup cocoa)
½ Tbl each salt and baking soda

Stir wet and dry ingredients together with a bag of chocolate chips (12oz size or 1 ½ cups if you’re blessed to buy them in bulk.

This recipe has fewer chips than the recipe on the bag. But we usually make a double batch with on e bag of chips-I’m frugal like that. I guess the chocolate chip makers and I have differing motives, hmm? Oh and the baking instructions! I can hear my girls asking already. As, almost, always 350 degrees till done which is approximately 11 minutes for a tablespoon-sized cookie. Enjoy!

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Papaya Bread–12 weeks of Christmas Treats

papayaI received a papaya in my Bountiful Basket last week and didn’t know exactly what I’d do with it. But experience has taught me that the best way to get unfamiliar fruit eaten at my house is to bake it up as a quick bread. I wasn’t sure this was possible for papaya. But I checked and VOILA!

I enjoyed this bread more than anyone, because it reminded me of the fruitcake my grandmother used to make every year. As a youngster, I wasn’t fond of fruitcake. I didn’t like those big old candied cherry chunks. But over the year I came to appreciate my grandma’s fruitcake as much for the flavor as for the love and effort I knew she put into this annual endeavor.

I had a couple of my unwilling participants ask for no walnuts. I also have a boy who doesn’t like raisins, but I didn’t make a special raisin-free loaf just for him, because I didn’t really think he’d like the bread anyway. He did like it though *fall on the floor in shock* when I broke off a piece without raisins.

I recommend keeping the raisins and the nuts. Together they added to the overall fruitcake-like experience. I hope you enjoy this as much as I did, and be sure to hope over the Meal Planning Magic, out blog hop host, or follow the links at the bottom of this post for more great baking ideas.

Papaya Bread

makes 2 loaves; oven 350°

2 cups shredded papaya—I halved it lengthwise, scooped out the seeds, peeled it with a potato peeler, split each half lengthwise again and shredded the meat with my handheld box grater. Then I drained it by squeezing inside a washcloth and leaving it in my colander till I was ready to add it to the bread. If you end up with a little more than 2 cups, just use it all anyway.

Beat together: 1 cup oil, 2 cup sugar, 4 eggs

Add dry ingredients: 3 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon each salt, cinnamon, and ginger, ½ teaspoon allspice

Stir in the shredded papaya, along with 1 cup raisins and 1 cup chopped walnuts

Divide into 2 greased and floured loaf pans. Bake for an hour or more till a knife inserted in the center comes out clean. This was a little crumbly when I cut it. So do whatever trick you have to make pretty slices.

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Almond Snowball Cookies on 12 Weeks of Christmas Treats


Week two of the 12 Weeks of Christmas Treats. Do not fail to checkout this blog hop. All the traditional tried-and-trues and exciting experiments you need are here linked together in one festive Christmas blog hop!!

So what’s our offering? Ta-da! I make cookie mix into maximum flavor.

My wonderful cousin, Beccah, gave us a couple packs of sugar cookie mix. I wanted to dress it up a little, ’cause sugar cookies, eh, they tend to be methods of getting frosting to your mouth at functions where finger-lickin’ if frowned on or a cute craft project for the wee ones that isn’t going to be sucking up prime real estate on the fridge for an eon.

So I was pleased when Sis, aka DS 8, asked to use a recipe found in this cookbook (in the Party Treats section):

The ingredients were as simple as the procedure.

 

Almond Snowball Cookies

We poured everything into a bowl and mixed it, sugar cookie mix, 1 cup almonds, 3/4 cup flour, 1 cube butter, 1 egg, 2 T honey,  1/2 t almond extract. Dropped dough balls into a shallow dish of powered sugar to coat and baked at 350 degrees. Easy-peasey.

They tasted great. As you can see, Benjamin has happy eyes. And he can barely hold the cookie, because he didn’t allow it to cool at all but ate it straight out of the oven. The dough tasted great too. According to the kids. Because how else would I know? Oh all right I ate plenty of dough–it was fab.

The dough was crumbly we had to mash it together a bit before rolling it in the powdered sugar.

Thank you all for hopping by. We’ll have several more tastey recipes coming out this Christmas season along with my series on creating and keeping family harmony, so be sure to stop back by.

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12 Weeks of Christmas Treats–Gingerbread Cookies

Have you noticed the Christmas countdowns? Yes, they’ve already begun. Meal Planning Magic is once again hosting their phenomenal blog hop: 12 Weeks of Christmas Treats, formerly known as 12 Weeks of Christmas Cookies.

It wasn’t hard to choose a first post for this event. Sweet, spicy gingerbread. Mm-mmm. After all, nothing says “Christmas is coming” to me or my kids like gingerbread cookies.

Here in Wyoming September can be warm and autumn-y some years, but winter is cold and it could take a flying leap and avalanche onto us at any time! Yeah, once the football season starts, there are no guarantees of leisurely leaf changes, or sunny Indian summers.

One of my I-hate-winter-and-here-it-comes coping mechanisms is to start looking forward to Christmas right away. As soon as my precious tots can claim their first fall chill, they start clamoring for hot cocoa. The second subject of supplication is to bake gingerbread men.

Sadly for my blessed babes, I really hate rolling dough, but fortunately I love gingerbread. We don’t always make the men, but no matter what the size of shape, this taste bud tingling treat is hard to beat.

Nothing says “Christmas is coming” like gingerbread.

Gingerbread Cookies½ cup margarine
½ cup sugar
1 egg
1 cup dark molasses
½ teaspoon salt
½ Tablespoon baking soda
½ Tablespoon cinnamon
½ Tablespoon ginger
¼ teaspoon cloves
2 ½ cups flour

Preheat oven to 350 degrees. Cream butter and sugar. Blend in eggs. Blend in molasses, salt, baking soda and spices. Put down the mixer and stir in flour. Drop by spoonfuls onto an ungreased cookie sheet. Bake approximately 10 minutes depending on cookie size. This dough can be chilled, rolled and cookie-cut if desired.

If you want to tone down the flavor, you can replace the molasses with syrup. That tames it in a hurry. I’m going to try a bit of cayenne or white pepper in my next batch. Woohoo!

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